'Postcard from Yunnan' – chocolate fondant tart with banana and truffle


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Chocolate tart

  • 10 mini pastry cases, prebaked, measuring 73x18x33mm each
  • 125g of unsalted butter
  • 10g of plain flour
  • 125g of dark chocolate, at least 70% cocoa solids
  • 2 eggs
  • 2 egg yolks
  • 60g of caster sugar

Banana foam

  • 250g of banana purée, ideally Boiron
  • 2.5g of powdered gelatine

Rice paper tuiles

To serve

Begin by making the banana foam. Place 50g of the banana purée in a pan with the gelatine and heat gently until dissolved. Add the remaining purée, then transfer to a siphon gun and charge with 1 gas canister. Place in the fridge to chill until ready to serve
  • 250g of banana purée, ideally Boiron
  • 2.5g of powdered gelatine
Preheat an oven to 180°C/gas mark 4. Make the tart by melting the chocolate and butter in a bain-marie, stirring constantly and ensuring the temperature does not exceed 37°C
  • 125g of dark chocolate, at least 70% cocoa solids
  • 125g of unsalted butter
In a separate bowl, whisk together the sugar, eggs and egg yolks until light and fluffy. Fold this mixture gently into the melted chocolate and butter mixture, then transfer to a piping bag
For the rice paper tuiles, place sheets of rice paper on a baking tray lined with greaseproof paper. Brush with melted butter, then dust with icing sugar until completely covered. Place another sheet of greaseproof paper on top. Repeat this process, creating alternate layers of rice paper and greaseproof paper, until all the rice paper is used up
  • 10 rice paper sheets
  • unsalted butter, melted, for brushing
  • icing sugar, for dusting
Pipe the chocolate mixture into the pastry cases, then place in the oven to cook for 4 minutes until the mixture is set but still liquid inside (like a chocolate fondant). At the same time, place the sheets of rice piper in the oven and cook until crisp and lightly browned (which should take roughly the same amount of time)
Remove the rice paper tuiles from the greaseproof paper and dust with cocoa powder. To serve, place a fondant tart in the centre of each plate, then top with a squirt of the banana foam. Place a small quenelle of vanilla ice cream alongside, then break the tuiles into large shards and arrange them around and over the tart. Finish with shavings of black winter truffle
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